Thursday, February 21, 2008

Cherry Chocolate Kisses

This is another old timer. I love the pink color. I love the rich butter taste and the texture. And of course, the cherries and chocolate are a classic combination. I usually overdo it on the chopped cherries, because I love the flavor burst from the chunks.

1 cup butter, softened

1 cup sifted powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry liquid

¼ teaspoon almond extract

2 ¼ cups all-purpose flour

A very generous ½ chopped maraschino cherries

Granulated sugar

48 milk chocolate kisses

Beat butter in a mixing bowl with an electric mixer on medium for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until smooth; add cherries and mix in with a wooden spoon.

Shape dough into 48 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 325 for 14 minutes. Remove from oven; press an unwrapped candy kiss into each cookie. Transfer to wire racks; cool. Yield: about 4 dozen

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